Chuck Roast Beef Stroganoff
2 tablespoons vegetable oil
4 pounds Certified Piedmontese boneless chuck roast
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 yellow onion, chopped
1/2 can stout beer
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 cup sour cream
16 ounces egg noodles, cooked a minute shy of done
Sear the chuck roast in a pan, while the roast is cooking add the onions and garlic to the pan with salt and pepper.
When the roast has a nice crust and the onions are translucent deglaze the roast with ½ can of stout beer.
Add the broth, Dijon mustard, Worcestershire sauce, thyme, and paprika.
Place meat and sauce in a pressure cooker, slow cooker, or remain in your Dutch oven.
Cook on low heat for 8 hours or on high heat for 4 hours, unless it is in the pressure cooker, let it cook for a little over an hour.
Remove meat from the slow cooker and gently break apart with two forks.
Cook egg noodles just a minute shy of package instructions.
Mix sour cream and mushrooms into sauce and add in the egg noodles, stirring to coat.
Top with the chuck roast.